Whether you’d prefer this as a healthy snack or light lunch, this recipe for beetroot and butterbean hummus is a good healthy dip option if you are heading abroad soon. Get the most from this healthy recipe by enjoying it with carrots and celery. 

Serves 4-6

Preparation time: 10 minutes

What You’ll Need:

• 250g cooked beetroot dipped in vinegar (not pickled)
• 1 tin butterbeans (410g), drained & rinsed
• 1-2 cloves garlic, crushed
• Small bunch fresh chives, finely chopped (reserve a few for garnish)
• 3tbsp extra virgin olive oil
• Sea salt & freshly ground black pepper

What to do:

• Chop the beetroot into small dice, set aside in a medium bowl.

• In a food processor blitz the butterbeans with the garlic, chives and olive oil. Season to taste with sea salt & freshly ground black pepper.

• Transfer into the bowl with the beetroot and gently fold through to mix. Spoon into a serving bowl, drizzle with a little extra olive oil and garnish with a few snipped chives. Serve as a dip with pitta crisps, or part of a salad lunch spread.

Recipe from www.lovebeetroot.co.uk

Looking for more healthy eating tips? Check out Honestly Healthy.